Spiral Mixer
Spiral Mixer
Model: SPN 25 / SPN 50 / SPN 75 / SPN 100
Industrial Spiral Mixer for Consistent Dough Development
Designed for commercial bakeries, central kitchens, and food manufacturers, the Lian Huat Spiral Mixer delivers consistent dough development with reliable mixing performance. Available in multiple capacities, it is suitable for yeast-based doughs where uniform gluten development and production consistency are essential.
Built with industrial-grade components and engineered for continuous operation, the mixer helps improve product consistency, reduce maintenance requirements, and support efficient bakery production.
Performance & Engineering
TECO Industrial Motor
Reliable continuous-duty motor for commercial bakery production.
Optibelt Germany
Smooth belt transmission with lower vibration and easier maintenance.
FUJI Electrical Components
Industrial-grade electrical system with globally recognized spare parts availability.
Dual-Speed Mixing
Separate low- and high-speed operation for proper gluten development.
Heavy-Duty Steel Frame
Designed to withstand continuous commercial production.
SPN 25
Dimension (mm)
625 x 1060 x 1245 (W x L x H)
Flour Capacity (kg)
25
Dough Capacity (kg)
40
Motor (hp)
4/6
Motor (kW)
3/4.5
Speed of Spiral Arm (rpm)
Slow 96 (50Hz),Fast 204 (50Hz)
Electric Power (V)
415
Current Ampere (amp)
10
* All measured numerical values of the machine are estimated.
* All machine design and specification are subject to modification without prior notice.
SPN 50
Dimension (mm)
680 x 1120 x 1320 (W x L x H)
Flour Capacity (kg)
50
Dough Capacity (kg)
80
Motor (hp)
4/6
Motor (kW)
3/4.5
Speed of Spiral Arm (rpm)
Slow 96 (50Hz),Fast 204 (50Hz)
Electric Power (V)
415
Current Ampere (amp)
10
* All measured numerical values of the machine are estimated.
* All machine design and specification are subject to modification without prior notice.
SPN 75
Dimension (mm)
780 x 1270 x 1300 (W x L x H)
Flour Capacity (kg)
75
Dough Capacity (kg)
120
Arm Motor (hp)
10/6.7
Bowl Motor (hp)
1.5
Arm Motor (kW)
7.5/5
Bowl Motor (kW)
1.1
Net Weight (kg)
550
Speed of Spiral Arm (rpm)
Slow 101 (50Hz),Fast 203 (50Hz)
Electric Power (V)
415
Current Ampere (amp)
26
* All measured numerical values of the machine are estimated.
* All machine design and specification are subject to modification without prior notice.
SPN 100
Dimension (mm)
914 x 1450 x 1360 (W x L x H)
Flour Capacity (kg)
100
Dough Capacity (kg)
160
Arm Motor (hp)
10/6.7
Bowl Motor (hp)
1.5
Arm Motor (kW)
7.5/5
Bowl Motor (kW)
1.1
Net Weight (kg)
650
Speed of Spiral Arm (rpm)
Slow 101 (50Hz),Fast 205 (50Hz)
Electric Power (V)
415
Current Ampere (amp)
26
* All measured numerical values of the machine are estimated.
* All machine design and specification are subject to modification without prior notice.
Frequently Asked Questions
Selecting the correct mixer capacity is one of the most important decisions when investing in bakery equipment. A mixer that is too small may limit production and increase the risk of overloading, while an oversized mixer may reduce mixing efficiency when processing smaller batches due to the larger bowl geometry.
Lian Huat Spiral Mixers are available in four standard models based on the internationally recognised 25 kg flour bag:
SPN25 – 1 bag of flour
SPN50 – 2 bags of flour
SPN75 – 3 bags of flour
SPN100 – 4 bags of flour
The final dough output depends on your recipe and ingredient ratios. For optimum mixing performance and production efficiency, we recommend selecting a model that matches your production batch.
Lian Huat Spiral Mixers are available in four standard models based on the internationally recognised 25 kg flour bag:
SPN25 – 1 bag of flour
SPN50 – 2 bags of flour
SPN75 – 3 bags of flour
SPN100 – 4 bags of flour
The final dough output depends on your recipe and ingredient ratios. For optimum mixing performance and production efficiency, we recommend selecting a model that matches your production batch.
Lian Huat Spiral Mixers are specifically designed for yeast-based dough that requires strong gluten development. They are suitable for a wide range of bakery products, including bread, sandwich loaves, burger buns, hot dog buns, pizza dough, and similar baked goods.
They are not intended for cake batters or pastry dough, as these products require different mixing actions and processing characteristics. Selecting equipment that matches your product application helps achieve better product consistency, higher production efficiency, and longer equipment service life.
They are not intended for cake batters or pastry dough, as these products require different mixing actions and processing characteristics. Selecting equipment that matches your product application helps achieve better product consistency, higher production efficiency, and longer equipment service life.
Bread dough requires different mixing actions at different stages of the mixing process.
The first speed gently combines flour, water, yeast, and other ingredients into a uniform mixture while minimising flour dust and ingredient spillage. Once the ingredients are fully incorporated, the second speed develops the gluten network that gives dough its strength, elasticity, and consistency.
Separating ingredient incorporation from gluten development allows the mixer to produce more consistent dough quality while improving overall mixing efficiency.
The first speed gently combines flour, water, yeast, and other ingredients into a uniform mixture while minimising flour dust and ingredient spillage. Once the ingredients are fully incorporated, the second speed develops the gluten network that gives dough its strength, elasticity, and consistency.
Separating ingredient incorporation from gluten development allows the mixer to produce more consistent dough quality while improving overall mixing efficiency.
A spiral mixer is expected to operate reliably under demanding production conditions, making component quality just as important as mixing performance.
Lian Huat Spiral Mixers are built with carefully selected premium industrial components chosen for long service life, stable operation, and ease of maintenance. Depending on the project requirements, these may include internationally recognised brands such as Optibelt® (Germany) transmission belts, TECO® industrial motors, and Fuji Electric® (Japan) contactors and overload relays.
As a manufacturer, Lian Huat can also accommodate customer preferences or project specifications for selected components, where technically appropriate. This flexibility allows customers to align equipment specifications with their existing maintenance standards, preferred brands, or local sourcing requirements.
Premium industrial components are selected not only for reliable performance but also to support easier maintenance, minimise unplanned downtime, and improve long-term serviceability. Over the operating life of the machine, these factors can contribute to more consistent production and a lower total cost of ownership.
Lian Huat Spiral Mixers are built with carefully selected premium industrial components chosen for long service life, stable operation, and ease of maintenance. Depending on the project requirements, these may include internationally recognised brands such as Optibelt® (Germany) transmission belts, TECO® industrial motors, and Fuji Electric® (Japan) contactors and overload relays.
As a manufacturer, Lian Huat can also accommodate customer preferences or project specifications for selected components, where technically appropriate. This flexibility allows customers to align equipment specifications with their existing maintenance standards, preferred brands, or local sourcing requirements.
Premium industrial components are selected not only for reliable performance but also to support easier maintenance, minimise unplanned downtime, and improve long-term serviceability. Over the operating life of the machine, these factors can contribute to more consistent production and a lower total cost of ownership.
All food-contact parts are manufactured from food-grade Stainless Steel 304, a material widely recognised throughout the food processing industry for its corrosion resistance, hygienic properties, and durability.
Compared with lower-grade materials, Stainless Steel 304 offers better resistance to moisture and frequent cleaning, helping maintain food hygiene standards in demanding bakery environments. Its smooth surface also makes routine cleaning easier, supporting long-term operational reliability and product safety.
Compared with lower-grade materials, Stainless Steel 304 offers better resistance to moisture and frequent cleaning, helping maintain food hygiene standards in demanding bakery environments. Its smooth surface also makes routine cleaning easier, supporting long-term operational reliability and product safety.
Choosing the right spiral mixer involves more than selecting the largest capacity. Important considerations include your typical flour batch size, product range, daily production volume, available floor space, electrical supply, and future expansion plans.
A spiral mixer should be selected to match your actual production requirements, ensuring efficient mixing performance, consistent dough quality, and reliable long-term operation. If you are planning a new production line or expanding an existing bakery, our engineering team can recommend the most suitable configuration based on your production objectives rather than simply machine capacity.
A spiral mixer should be selected to match your actual production requirements, ensuring efficient mixing performance, consistent dough quality, and reliable long-term operation. If you are planning a new production line or expanding an existing bakery, our engineering team can recommend the most suitable configuration based on your production objectives rather than simply machine capacity.
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